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Shrimp Etouffee Recipe Recommendation
Posted on 9/20/22 at 11:40 am
Posted on 9/20/22 at 11:40 am
Does anyone have a shrimp etouffee recipe that they would recommend? I searched the F&D Board Cookbook and did not see any.
4
Posted on 9/20/22 at 11:51 am to I10 Bengal
add green onions and use seafood stock vs water, cook gravy for an hour of so then add seafood, it is a pre made mix but my favorite
if it needs to be thickened add a cornstarch slurry
Posted on 9/20/22 at 11:56 am to I10 Bengal
Look up cajun ninja on youtube. I made his crawfish etouffee the other day and it was incredible.
Posted on 9/20/22 at 12:00 pm to I10 Bengal
Skip the etouffe
Make the shrimp creole posted here. Taste amazing.
Make the shrimp creole posted here. Taste amazing.
Posted on 9/20/22 at 12:59 pm to Sherman Klump
quote:
Make the shrimp creole posted her
Which?
Posted on 9/20/22 at 1:04 pm to Sherman Klump
quote:
Skip the etouffe
Make the shrimp creole posted here. Taste amazing.
Would appreciate the link if you could post it. Thanks.
Posted on 9/20/22 at 1:40 pm to I10 Bengal
I don't know which recipe he is talking about, but in the TD Cookbook, the one from the Plantation Cookbook is excellent.
Posted on 9/22/22 at 12:33 am to Gris Gris
Most people would make the etouffee with a roux. I use Cream of Mushroom soup.
Seafood Etouffee
~ 4 servings
This is usually made with shrimp or crawfish but other seafood could be use. I never tried it with fish but that maybe good too.
Preparation
• Prepare 1 lb. of seafood that is to be used.
• 1.5 cups chopped white or yellow onions.
• ½ cup chopped green onions.
• 1 cup chopped bell pepper.
• 1 cup chopped celery.
• 2 or 3 cloves of finely chopped garlic.
• ¼ cup finely chopped fresh parsley (optional).
• ½ jalapeno pepper, finely chopped, no seeds.
Cooking
• Melt 1 stick of butter in large frying pan.
• Add yellow onions, bell pepper and celery and sauté.
• Add one 10 oz. can of Cream of Mushroom soup.
• Add garlic.
• Add a little ketchup or tomato sauce (use paste for large batch) until mixture is a light orange.
• Add about 1 tablespoon of sugar.
• Add about 1 teaspoon of salt.
• Add about 1 teaspoon of black pepper.
• Add a dash (just a little) red pepper.
Simmer on low heat for 10 to 15 minutes.
• Add seafood.
1. Cook raw shrimp 3 or 4 minutes after the sauce starts to bubble. Stir occasionally
2 Add green onions and parsley along with the crawfish or shrimp. Stir occasionally.
Note: If the sauce is too thin, add 1 or 2 teaspoons of cornstarch to thicken.
Serve
Serve over rice or pasta.
Seafood Etouffee
~ 4 servings
This is usually made with shrimp or crawfish but other seafood could be use. I never tried it with fish but that maybe good too.
Preparation
• Prepare 1 lb. of seafood that is to be used.
• 1.5 cups chopped white or yellow onions.
• ½ cup chopped green onions.
• 1 cup chopped bell pepper.
• 1 cup chopped celery.
• 2 or 3 cloves of finely chopped garlic.
• ¼ cup finely chopped fresh parsley (optional).
• ½ jalapeno pepper, finely chopped, no seeds.
Cooking
• Melt 1 stick of butter in large frying pan.
• Add yellow onions, bell pepper and celery and sauté.
• Add one 10 oz. can of Cream of Mushroom soup.
• Add garlic.
• Add a little ketchup or tomato sauce (use paste for large batch) until mixture is a light orange.
• Add about 1 tablespoon of sugar.
• Add about 1 teaspoon of salt.
• Add about 1 teaspoon of black pepper.
• Add a dash (just a little) red pepper.
Simmer on low heat for 10 to 15 minutes.
• Add seafood.
1. Cook raw shrimp 3 or 4 minutes after the sauce starts to bubble. Stir occasionally
2 Add green onions and parsley along with the crawfish or shrimp. Stir occasionally.
Note: If the sauce is too thin, add 1 or 2 teaspoons of cornstarch to thicken.
Serve
Serve over rice or pasta.
Posted on 9/22/22 at 4:57 am to Gris Gris
Believe that is the one. I made it recently and it was delicious.
Posted on 9/22/22 at 6:33 am to Large Farva
quote:
Look up cajun ninja on youtube
Posted on 9/22/22 at 8:07 am to I10 Bengal
Here's the Plantation Cookbook version of crawfish etouffee. You can substitute the shrimp in for equally great results:
Plantation Cookbook Crawfish Etouffee
2 sticks butter (or 1 1/2 sticks butter and 1/2 cup crawfish fat)
1/4 cup flour
1 cup chopped green onions
1 cup chopped yellow onions
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 bay leaf
1/4 tsp thyme
1/2 to 1 tsp basil (optional)
8 oz tomato sauce
1/2 tsp white pepper
2 tsp salt
1 tbs Worcestershire sauce
Tabasco to taste
1 cup white wine plus 1/2 cup clam juice and 1/2 cup water OR
1 cup clam juice plus 1 cup water OR
2 cups water
2 lbs cooked crawfish tails
1 tbs lemon juice
1 tbs grated lemon rind
1/4 cup minced parsley
2 tbs cognac (optional)
1/2 cup chopped green onion tops (optional)
Make walnut-colored roux with 1 stick butter and flour. Add onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil and the remaining butter and crawfish fat. saute, uncovered, over medium flame for 30 minutes.
Add tomato sauce, white pepper, salt, Worcestershire, Tabasco and liquid. Bring to a boil, reduce heat and simmer slowly, uncovered, for 60 minutes, stirring occasionally. Turn off fire.
Add crawfish tails (if frozen, do not thaw), lemon juice, lemon rind, parsley and cognac, if desired. This is better made the day before or early in the morning. Cover and refrigerate.
Remove from refrigerator 1 hour before serving. Heat quickly,without boiling, and serve immediately over steamed rice or in ramekins with French bread.
If desired, garnish with raw green onion tops. It is recommended that if you use wine and/or cognac you omit the raw green onion tops.
Plantation Cookbook Crawfish Etouffee
2 sticks butter (or 1 1/2 sticks butter and 1/2 cup crawfish fat)
1/4 cup flour
1 cup chopped green onions
1 cup chopped yellow onions
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 bay leaf
1/4 tsp thyme
1/2 to 1 tsp basil (optional)
8 oz tomato sauce
1/2 tsp white pepper
2 tsp salt
1 tbs Worcestershire sauce
Tabasco to taste
1 cup white wine plus 1/2 cup clam juice and 1/2 cup water OR
1 cup clam juice plus 1 cup water OR
2 cups water
2 lbs cooked crawfish tails
1 tbs lemon juice
1 tbs grated lemon rind
1/4 cup minced parsley
2 tbs cognac (optional)
1/2 cup chopped green onion tops (optional)
Make walnut-colored roux with 1 stick butter and flour. Add onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil and the remaining butter and crawfish fat. saute, uncovered, over medium flame for 30 minutes.
Add tomato sauce, white pepper, salt, Worcestershire, Tabasco and liquid. Bring to a boil, reduce heat and simmer slowly, uncovered, for 60 minutes, stirring occasionally. Turn off fire.
Add crawfish tails (if frozen, do not thaw), lemon juice, lemon rind, parsley and cognac, if desired. This is better made the day before or early in the morning. Cover and refrigerate.
Remove from refrigerator 1 hour before serving. Heat quickly,without boiling, and serve immediately over steamed rice or in ramekins with French bread.
If desired, garnish with raw green onion tops. It is recommended that if you use wine and/or cognac you omit the raw green onion tops.
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